This is the perfect food for a cold, wet evening. Get in the door, chuck it in the oven, take a shower, and sit down to dinner. Serve with griddled halloumi, crusty bread and a hug. Perfect! Use any leftovers in a couscous salad for lunch the next day, or toss it with pasta for dinner.
Roasted Ratatouille
Serves 4
Ingredients
3 tbsp olive oil
2 red onions, peeled and sliced into chunks
2 red peppers, sliced
1 green pepper, sliced
1 yellow pepper, sliced
3 courgettes, sliced
2 garlic cloves, sliced
200g cherry tomatoes
Chopped herbs
To serve:
Natural yogurt, optional
Method
1. Heat the oven to 200°C/gas mark 6.
2. In a large roasting tin, add the olive oil followed by the vegetables and give it a good toss around, adding a little more oil if you think the vegetables need extra coating. Season.
3. Place in the oven to roast for 20-25 minutes until the vegetables are softening and browning on the edges.
4.Transfer to a serving dish and spoon over the natural yogurt, if using, and chopped herbs. Serve immediately.
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Roasted Ratatouille
Serves 4
Ingredients
3 tbsp olive oil
2 red onions, peeled and sliced into chunks
2 red peppers, sliced
1 green pepper, sliced
1 yellow pepper, sliced
3 courgettes, sliced
2 garlic cloves, sliced
200g cherry tomatoes
Chopped herbs
To serve:
Natural yogurt, optional
Method
1. Heat the oven to 200°C/gas mark 6.
2. In a large roasting tin, add the olive oil followed by the vegetables and give it a good toss around, adding a little more oil if you think the vegetables need extra coating. Season.
3. Place in the oven to roast for 20-25 minutes until the vegetables are softening and browning on the edges.
4.Transfer to a serving dish and spoon over the natural yogurt, if using, and chopped herbs. Serve immediately.
Recipe c/o Rachel's Yogurt
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